Recipe Board

[Udella&Wiz 325]

I just happen to love ketchup...but I'm not one of those people who thinks it should be eaten with everything It has it's place with fries and mac and cheese and the usual stuff.

Thank god my mom was a great cook, some of my friends inherited nothing in this department from their moms..poor people. Even my brothers are decent cooks because both my parents do pretty well in the kitchen!

[MissStacey 1]

The thing is, some of these Mothers weren't that - hmm - umm cooking wasn't their forte'.

LOL. Yup. My daughter's fiance used to drown everything in ketchup. We cured him of that habit. He also learned to eat vegetables and ethnic foods too. Apparently his Mom is a terrible cook, and only served meat and potatoes. But she managed to screw even that up, so the entire family learned to disguise it with ketchup. I can't even imagine. Maybe Stacey's MIL did the same thing with cheese.

She is a good cook. She is always baking and cooking something. When she comes up from Houston, Mel always gets her to make Tamales. Those are his favorite.

[BH45 0]

Well...on another topic I saw a few that were missing perogies. I have a very simple way of making them and you probably know this too but I love them...

Perogies

Frozen buns - pkg of 12

Mash potatoes

shredded cheese

bacon / onions

Place frozen buns on wax paper on counter to begin thawing.

Give the buns about 20 minutes headstart then proceed to make mashed potatoes; shredd cheese; and cook bacon/onions. Mix the shredded cheese into the mashed potatoes.

Once the buns are soft, with a rolling pin, flatten them to about 1/4", place a tablespoon of mashed potatoes, with a small amount of the bacon/onion mix. Place into a 9 x 13 baking dish and brush with butter. Let them rise. Cook the buns as per the directions. After they are cooked, brush them again with butter.

Enjoy.....

[Chica Yeyé 41]

Well...on another topic I saw a few that were missing perogies. I have a very simple way of making them and you probably know this too but I love them...

Perogies

Frozen buns - pkg of 12

Mash potatoes

shredded cheese

bacon / onions

Place frozen buns on wax paper on counter to begin thawing.

Give the buns about 20 minutes headstart then proceed to make mashed potatoes; shredd cheese; and cook bacon/onions. Mix the shredded cheese into the mashed potatoes.

Once the buns are soft, with a rolling pin, flatten them to about 1/4", place a tablespoon of mashed potatoes, with a small amount of the bacon/onion mix. Place into a 9 x 13 baking dish and brush with butter. Let them rise. Cook the buns as per the directions. After they are cooked, brush them again with butter.

Enjoy.....

I LOVE YOU.

[trailmix 77]

It never occurred to me to use the frozen buns for anything other than buns- brilliant!

[Krikit 1,164]

Well...on another topic I saw a few that were missing perogies. I have a very simple way of making them and you probably know this too but I love them...

Perogies

Wow. That sounds interesting. Gotta give that one a try.

I have a frozen bun recipe!

BREAKFAST BUNS

1 pkg frozen rolls

1/2 cup brown sugar

1/4 cup instant vanilla pudding crystals

1 tbsp cinnamon

1/3 cup melted butter

pecans or walnuts

1. Spray 9x13 pan
2. Sprinkle melted butter, brown sugar, & nuts on bottom of pan
3. Arrange rolls on top, single layer
4. Mix remaining brown sugar and pudding crystals, and pour over top
5. Drizzle with melted butter
6. Cover with damp towel overnite
7. Bake @ 325^o for 40-50 minutes. Cover with foil for last 15 minutes.
8. Cool 5 minutes and invert on plate

This is an amazingly good recipe. Sounds weird, but it's totally worth trying.

[SpiritAlight 1]

Yummm so many good things to try when I have a real stocked kitchen again.

Thank you all!

Keep it coming keep it coming...

:star:

[BH45 0]

Opps...should have posted this one too.

Looking for a quick meal, try chicken mushroom casserole.

2 boneless chicken breasts - cubed

1 can of mushroom soup

1 box of chicken stove top stuffing

1 540g of medium cheese (or marble cheese)

Fry the chicken until cooked. While chicken is cooking prepare the stove top stuffing and shred cheese. Once chicken is cooked, place in the bottom of 9 x 13 pan. Mix mushroom soup with 1/2 can of water and pour over the chicken. Layer 1/2 the shredded cheese over the soup. Add the stove top stuffing and cover with remaining cheese. Place in the oven at 300 for 20 - 25 minutes.

Enjoy!!!!

[Chica Yeyé 41]

OK, someone gimme a recipe for a whole chicken. I want to oven the thing with a lot of flavour and spices -- just to impress the inlaws

[trailmix 77]

OK, someone gimme a recipe for a whole chicken. I want to oven the thing with a lot of flavour and spices -- just to impress the inlaws

"I want to oven the thing"

I'll leave the spice suggestions up to someone else, but for a guaranteed* moist chicken that tastes really good, you can quarter an onion and just stuff it in (then throw it away after cooking)

Some people loosen the skin and put herbs and butter etc under there as well.

*trailmix guarantee is only valid within North American.

[Krikit 1,164]

OK, someone gimme a recipe for a whole chicken. I want to oven the thing with a lot of flavour and spices -- just to impress the inlaws

I just made a roast chicken on Sunday using only the ingredients I had on hand. My "recipes" change every time I make stuff, depending on my mood and what's in the fridge. Anyhoo:

DECEMBER 16TH ROAST CHICKEN

(recipe based on 3-3.5 lb chicken)

1. Mix together 1 tbsp Mrs Dash original seasoning, 2 tbsp lard or shortening, 1 tsp rosemary, 1/2 tsp thyme, 1/2 tsp butcher salt (or sea salt or kosher salt), 1/2 tsp pepper.
2. Remove neck and giblets from cavity. Set aside.
3. Rinse chicken under running water, inside and out. Pat dry with paper towel.
4. Rub chicken with seasoning, inside and out. Rub inside skin if so desired.
5. Stuff cavity with 1/4 lemon, 1/4 onion, 1/2 celery stalk, 1 clove garlic.
6. Bake @ 400^o for 1.5 to 2 hours, basting periodically.
7. Remove from oven, cover, and let sit for 20 minutes. Carve.

Chicken Gravy

1. Cut into chunks: 1 stalk celery, 1 carrot, 1 small onion, 1 parsnip if you have it.
2. 1 tbsp butter or olive oil in saucepan. Season with salt and pepper. Saute veg for about 5 mins.
3. Add chicken neck and giblets. Add water to cover. Add bit of white wine if you like.
4. Simmer until chicken is out of oven, then strain.
5. Pour juices from chicken into gravy separator. Add to gravy base.
6. Mix till smooth 2 tbsp flour and 1/4 water. Add scoop of gravy base and mix. Return to saucepan.
7. Stir or whisk until gravy starts to bubble. Allow gravy to bubble for a few more minutes, while stirring.

If you want the recipe for roast potatoes to go with your meal let me know.

[MissStacey 1]

Well...on another topic I saw a few that were missing perogies. I have a very simple way of making them and you probably know this too but I love them...

Perogies

Frozen buns - pkg of 12

Mash potatoes

shredded cheese

bacon / onions

Place frozen buns on wax paper on counter to begin thawing.

Give the buns about 20 minutes headstart then proceed to make mashed potatoes; shredd cheese; and cook bacon/onions. Mix the shredded cheese into the mashed potatoes.

Once the buns are soft, with a rolling pin, flatten them to about 1/4", place a tablespoon of mashed potatoes, with a small amount of the bacon/onion mix. Place into a 9 x 13 baking dish and brush with butter. Let them rise. Cook the buns as per the directions. After they are cooked, brush them again with butter.

Enjoy.....

That is fantastic!!!

I have made perogies a few times- I suck at making dough so using the buns is a great idea!!

[Chica Yeyé 41]

"I want to oven the thing"

I'll leave the spice suggestions up to someone else, but for a guaranteed* moist chicken that tastes really good, you can quarter an onion and just stuff it in (then throw it away after cooking)

Some people loosen the skin and put herbs and butter etc under there as well.

*trailmix guarantee is only valid within North American.

sister, you are hilarious!

OK, someone gimme a recipe for a whole chicken. I want to oven the thing with a lot of flavour and spices -- just to impress the inlaws

I just made a roast chicken on Sunday using only the ingredients I had on hand. My "recipes" change every time I make stuff, depending on my mood and what's in the fridge. Anyhoo:

DECEMBER 16TH ROAST CHICKEN

(recipe based on 3-3.5 lb chicken)

1. Mix together 1 tbsp Mrs Dash original seasoning, 2 tbsp lard or shortening, 1 tsp rosemary, 1/2 tsp thyme, 1/2 tsp butcher salt (or sea salt or kosher salt), 1/2 tsp pepper.
2. Remove neck and giblets from cavity. Set aside.
3. Rinse chicken under running water, inside and out. Pat dry with paper towel.
4. Rub chicken with seasoning, inside and out. Rub inside skin if so desired.
5. Stuff cavity with 1/4 lemon, 1/4 onion, 1/2 celery stalk, 1 clove garlic.
6. Bake @ 400^o for 1.5 to 2 hours, basting periodically.
7. Remove from oven, cover, and let sit for 20 minutes. Carve.

Chicken Gravy

1. Cut into chunks: 1 stalk celery, 1 carrot, 1 small onion, 1 parsnip if you have it.
2. 1 tbsp butter or olive oil in saucepan. Season with salt and pepper. Saute veg for about 5 mins.
3. Add chicken neck and giblets. Add water to cover. Add bit of white wine if you like.
4. Simmer until chicken is out of oven, then strain.
5. Pour juices from chicken into gravy separator. Add to gravy base.
6. Mix till smooth 2 tbsp flour and 1/4 water. Add scoop of gravy base and mix. Return to saucepan.
7. Stir or whisk until gravy starts to bubble. Allow gravy to bubble for a few more minutes, while stirring.

If you want the recipe for roast potatoes to go with your meal let me know.

Now that sounds awesome - will do. And do post the potato recipe!!! Bren et moi are potato freaks!!!! (besides the other freakish nuances of our petite selves

[thermophile 0]

my perogie recipe is just regular pasta dough (flour, eggs, oil-I think it's roughly 1 egg per cup flour) plus sour cream. I'm not big on the whole measuring thing, just enough sour cream so its a soft dough. then whatever potato/cheese/other yummies you feel like throwing in. The key to good perogies is having a bunch of friends over to help you make them, otherwise it's just too boring and too much work.

my tip for the meringue. use your hands to separate the egg yokes and whites-crack the egg into you hand, let the white slip through your fingers into a bowl while holding onto the yoke. I gave up trying separate eggs using the egg shells-I always break the yoke that way.

[Krikit 1,164]

Now that sounds awesome - will do. And do post the potato recipe!!! Bren et moi are potato freaks!!!! (besides the other freakish nuances of our petite selves

ROAST POTATOES

Halve medium or quarter large potatoes. Peeled or unpeeled. Any type but Yukon Golds.... they tend to crumble, but they're great for mashing.

Either par-boil them in salted water or place in roasting tin with chicken and fill to half inch with water.

Remove the chicken from the roasting tin. Scuff the potatoes up a little with a fork. You want some edges on them for texture.

Turn the oven up to 450^o. After pouring the juices from the gravy separator into the saucepan, pour what's left (the grease) back into the roasting tin.

Bake in oven, basting and turning periodically, for about 20-30 minutes, or long enough to develop a nice brown crispiness.

Enjoy.